The real magic of this recipe lies in the way the dough is rolled, coiled, stacked and then rolled again to create a pancake. When pan-fried, it’s layered with flavor and flaky on the outside while chewy on the inside. Serve these delicious and healthy pancakes with black vinegar or chili sauce for dipping.”
Ingredients
6 cups all-purpose flour plus 5 teaspoons, divided, plus more for dusting
1 cup warm water (130°F)
1 cup cool water (70°F)
20 teaspoons canola oil, divided
1¼ teaspoons salt
1¼ teaspoons ground pepper
1¼ cups very thinly sliced scallions
Directions
1Place 6 cups flour in a large bowl. While stirring, slowly add warm water. Add cool water and stir until the dough comes together. Transfer to a lightly floured surface and knead until smooth, about 5 minutes. Divide the dough into 5 equal pieces (about 9 ounces each). Cover with plastic wrap and let rest for 10 minutes.
2Roll out a piece of dough on a lightly floured surface into a 9-by-6-inch rectangle. Brush with 2 teaspoons oil and sprinkle with ¼ teaspoon each salt and pepper. Add ¼ cup scallions to the bottom half and sprinkle with 1 teaspoon flour. From the bottom, roll the rectangle into a log. Let rest for 5 minutes. Repeat with the remaining dough.
3Stretch and roll each log to about 32 inches long. Spiral both ends of the log toward the center of the roll, making one side bigger than the other. Stack the small spiral on top of the other and press down. Let the mounds rest for 10 minutes.
4On a lightly floured surface, roll each mound into a circle about 9 inches wide.
5Heat 2 teaspoons oil in a medium nonstick skillet over medium-low heat. Add 1 pancake and cook until golden brown on both sides, about 5 minutes total. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining 8 teaspoons oil and 4 pancakes.
Consider the fillings in this vegan summer roll recipe as a starting point—papaya, snap peas and shrimp are all good alternatives. The first thing you layer on the rice paper will be what shows through on the finished roll, so vary what you start with for stunning, Instagram-worthy results.”
Ingredients
Sauce
¼ cup hoisin sauce
¼ cup smooth natural peanut butter
2 tablespoons water
2 teaspoons reduced-sodium tamari
2 teaspoons rice vinegar
1 teaspoon chili-garlic sauce
½ teaspoon toasted sesame oil
Summer Rolls
12 rice paper wrappers
3 ounces thin rice noodles, prepared according to package directions
2 Persian (mini) cucumbers, thinly sliced
1 small watermelon radish, thinly sliced
1 medium ripe mango, thinly sliced
2 scallions, thinly sliced
1½ cups fresh mint leaves
1½ cups fresh basil leaves
2 medium ripe avocados, halved and sliced into 12 pieces each
4 large leaves butter lettuce, torn into 3 pieces each
Directions
1To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.
2To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.
3Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.
In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They’re also a great source of protein—1 ounce has 7 grams.”
Ingredients
2 tablespoons canola oil
1½ cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed ( ½-inch pieces)
3 cups water
1 cup “lite” coconut milk
¾ cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
¾ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh cilantro
2 tablespoons lime juice
¼ cup unsalted roasted pumpkin seeds
Lime wedges
Directions
1Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
2Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
3Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.
Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.”
Ingredients
½ cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
1 teaspoon olive oil
1 slice 100%-whole-wheat bread
2 tablespoons hummus
½ cup fresh spinach leaves
1 teaspoon unsalted raw sunflower seeds
2 fresh basil leaves, chopped
Directions
1Preheat oven to 350°F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
2Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.
Your rice cooker excels at cooking much more than rice alone. Indeed, it can make batches of grains tender and fluffy for make-ahead meals. Fill the cooker with the quinoa, water and salt, and let it do the work while you focus on other kitchen tasks.”
Ingredients
2 cups water
1 cup quinoa
¼ teaspoon salt
Directions
1Stir water, quinoa and salt together in a rice cooker. Choose the “plain” setting and turn on the cooker. Cook until the quinoa is tender and most of the liquid has been absorbed, 30 to 55 minutes, depending on your machine. When the quinoa is done, fluff with a fork.
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